Thursday, July 16, 2009

Gluten-Free Maple Raspberry Scone Recipe (vegan)

We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.

My 18 month old twins jumped out of the car last night and ran over to the raspberry bushes exclaiming, "wow, wowa, wow, wowa"!!! They began picking and gorging on the big, luscious berries immediately! And for the first time ever, filled their buckets with a few berries. We ended up picking 27.5 pounds of berries! I have to say that my girls are a big help and picked quite a bit themselves!

The photo above is of one of my twins taken a few weeks ago. It was our first berry picking adventure of the season and as you can see, many of the berries were not ready yet. This is why they were so excited last night!

This morning I made a raspberry scone recipe that I thought I would share. I made it the other day with chopped fresh cherries and almonds but I like them much better with the tart and tangy raspberries.

I have a cooking class tonight (7/16) at the Bellingham Food Co-op. For those of you that are local I think there still may be a few spots left. It is a yummy dessert class full of gluten-free, dairy-free, egg-free, soy-free, sugar-free desserts! Certainly not taste-free though! :)

Gluten-Free Maple Raspberry Scones

If you would like to use dairy products in this recipe you may. Simply replace the shortening with cold, unsalted butter and the hemp milk or coconut milk with heavy cream or half & half. This recipe needs a higher fat milk. Rice milk or almond milk won't work as well and will yield a "cakey"scone. Be sure your raspberries are fresh or partially thawed. Other lovely additions to this recipe are fresh blackberries or black raspberries. With the added moisture from the berries I have made them into “drop” scones, a method that is much easier and quicker to prepare.

1 ½ cups brown rice flour or sorghum flour (I used 1 cup brown rice flour + 1/2 cup sorghum flour)
½ cup tapioca flour
1 tablespoon baking powder
¾ teaspoon xanthan gum
½ teaspoon sea salt
½ cup organic palm shortening
⅓ cup maple syrup
½ cup + 2 tablespoons cold non-dairy milk (unsweetened hemp milk or light coconut milk)
2 teaspoons vanilla extract
1 heaping cup fresh raspberries

Preheat oven to 425 degrees F.

Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.

In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.

Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.

Yield: About 8 scones

Notes: I don’t use agave nectar or honey in this recipe because of the higher temperature needed to bake scones. The high fructose content of these two sweeteners will cause the scones to brown very quickly. My favorite milk to use in most of my baked goods is unsweetened hemp milk which is what I used in these scones.

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Had to stop in and see what you're cooking up. Beautiful as always!! And you always use a neat blend of flours.

    I have 'experiment with new flours' on my to-do list - I have a standard blend that I mix and works every time. One of these days I will branch out and try new blends. It's just been so nice to not have any flour failures. Hope you had a great class!

  2. Oh boy, raspberries! We've been making all kinds of delicious raspberry things since it is that wonderful time of year. Your buckwheat pancakes are super fabulous with raspberries and oatmeal/raspberry pancakes work out well too. Yesterday morning I cut up oatmeal/rasp. pancakes for D., set it on her table, and it was gone before I served myself and returned to sit down with her! I am looking forward to making scones and perhaps some warm berry sauce too (not to go with them, but it's just on my list of must-make-during-berry-season)!

    D. has had a few experiences tasting the not-quite-ripe berries this year. We're going picking on Tuesday and I imagine she might have some "wowa, wow" to say about it too :-). That is very sweet. It's delightful how kids relish the really small things in life!

    Mmm. A dessert class. :-) I've been meaning to send a friend of mine who lives in Bellingham on my behalf. It'd be quite the drive from Santa Cruz or otherwise I'd be there!

  3. I love scones and with raspberries to boot...divine!

  4. Amy - Thanks, I do like the sorghum/sweet rice blend you spoke of before. I use that blend in a few of my recipes. After I made these scones I thought it might work well here too. We did have a great class last night, thanks. :)

    Jennifer - Thanks for all of the suggestions for using raspberries! I hadn't thought to toss them in pancakes, that's a great idea! :) I have that issue too with the boys finishing their meal before I get a chance to sit down, it makes for an interesting dining experience to say the least! Enjoy your berry picking times! We'll be going a few more times this weekend to stock our freezer! :)

    Pam - Thanks, raspberry scones are amazing, huh. :)


  5. This looks fantastic! I want to try it with rhubarb : ) I really like the blend of rice and sorghum, so I'm sure I'd love these. THanks for another great egg-free recipe!

    -Kim //

  6. Delicious Ali!!! CUTE photo :-)
    27 pounds of berries? Wow! You must have an extra freezer or something? I wish we had picked more strawberries when the farm we go to had them. Now I won't have any for the winter :-(
    These scones sound amazing! I think I need to make a batch for my mother. She is a scone lover and I am still working very hard on convincing my family that gluten free is delicious. Yummmy!
    Hope you and your family are all well, xoxo

  7. Yummy! Thank you as always for your creative recipes. Maple syrup is one of my favorite sweeteners; I think it's the flavor that does it for me. I'll be making these this weekend with the fresh raspberries from our bushes!

  8. Scones are my mom's favourite. I am going to surprise her with these.

  9. Kim - Rhubarb sounds nice, let me know how it works out. The tartness would be a nice balance with the maple syrup. :)

    CoconutGal - Yes we actually have an extra refrigerator AND a deep freezer in the garage. I still have loads of berries and cherries in the fridge waiting to be processed! The freezer is starting to fill up again now that July is here. Freezing is definitely my preferred method of preserving the harvest. Hope your mom enjoys the scones! :)

    L - Thanks for your kind words, enjoy the scones! :)

    Meghan - Thanks! I'll bet your mom will appreciate fresh scones! :)


  10. Ali,
    wonderful recipe! I am looking forward to trying this one and the one with pumpkin seed flour. Fantastic idea!

    Speaking of flours, there is a great resource and guide to gluten free flours on our site


  11. Thanks Tif, hope you enjoy these! I love your site and recently watched the cooking video of you making your gluten-free chocolate chip cookie recipe sweetened only with fresh dates....amazing! Thnaks! :)

  12. Super wow! These are soooo yummy. I made them with blueberries since I had a lot of them on hand. Yumyumyumyum.

    Using shortening for anything seems a little weird (the resemblance to crisco throws me for a loop). I paced around the store for a bit thinking about it before purchasing some. The idea of scones won over my mental thing against shortening :-).I have to hurry up and find some neighbors to give some to, or else I might just eat them all myself.

    These are a fabulous treat!

  13. Jennifer - Thanks for sharing that a Blueberry Vegan, Gluten-Free scone works as well! :) I know the shortening thing is a little strange especially if you too have memories of crisco. It is a great alternative to butter for those either sensitive to dairy or vegan as I believe all of the vegan margarines contain soy. I could be mistaken though. I just have not gone label shopping in quite a while. I suppose you could use lard here as well if you wanted to have something more local than palm shortening.

    I always enjoy giving my baked treats away, hope you found others to enjoy them as well! :)


  14. I baked these scones with a friend today for Sunday brunch. She has been gf for a couple of years and I have been for a little over 6 months and we loved, loved these scones. We put butter on them and drizzled them with a little maple syrup as they came hot out of the oven--yummy.

    I've been leery of the flour blends in a lot of gf baking as I've heard horror stories, so I was branching out a bit with these scones but your recipes all look so delectable that I was ready to try. Can I just say thank you? I took some home to my non gf extended family this evening and got lots of compliments.

    Thanks for some delicious food.

  15. Thanks for another great recipe, Ali! I made a slightly modified version of these with blackberries this morning. Yum! I served my scones with chilled coconut cream as a clotted cream substitute and it worked out great. I have a picture of one on my blog: Eagle Loft Kitchen

    Thanks again! I am still excitedly waiting for your next cookbook. :)

  16. I've been looking for a while (in vain) for a gf/df/sugar free scone recipe. Lucky for me I found this blog last week. This scone recipe is great! I used the fresh raspberries as recommended and also threw in a handful of organic cacao nibs, the scones came out wonderful! Thank you for sharing this recipe and creating this blog. There are so many gf blogs, but their recipes always use dairy, eggs and sugar. I have found so many recipes that I can use from your blog, so thank you.

  17. Thanks for the ideas! I have some additional restrictions so I used a mix of sorghum, millet, buckwheat and tapioca flours. Used coconut oil for the fat. My dough seemed way too runny for scones, even after I added more flour. So I just put the batter in mini-muffin tins and they tasted great! Oh, I added some walnuts too because I like walnuts in everything.

  18. Thanks again Ali for another great recipe. My kids loved these and are begging me to go buy more raspberries.

  19. They're lovely. I adore scones and these will work for me - no eggs, no gluten, no dairy. Yippee. Thanks!

  20. Morning Ali!
    I was wondering if fats can be substituted in scone recipes. I have another recipe that calls for canola oil, but I'd rather use the palm shortening like this recipe. Is it a one for one trade or something different, like the sugar sub.?
    These scones are next on my baking list! We're batch baking/freezing since I am expecting our third child any moment now! :-)

    Sara (Austin, TX)

  21. Ali,
    Rick and I are going to our church campout this weekend and am taking lots of your good food to share so people will see how good the food really is. I would like to make these scones but not sure where to find the shorting. Looked at Tara Org. and all I seen there was the a red one. I don,t remember seeing it at the co-op either. Please help if you can.

  22. Hello Ali,
    I think I found the shortening at the coop. Jungle Shortening.

  23. Funny it's July 16th (same date I commented last year) and I am reading about what to do with our raspberries again! We're growing lots of berries this year!

  24. I just did some substitutions: take out maple syrup, raspberries and vanilla and added 1 cup dairy-free pesto (the lemon basil pesto from the book)... they turned out really good!

    I swear to you, I could have eaten all of them in one sitting ;)

  25. We were picking raspberries and apples this weekend and along with making these delicious scones, I made another batch with mini chocolate chips! They were fantastic, 6 year old William especially loved them!

  26. Hey Ali,
    Just have to let you know that this is our favorite (mine and the girls) breakfast treat! I love that it has just a little sweetness, but not much. The raspberries are so good in these, but if I don't have any, I use chocolate chips!

  27. Laura DickersonMay 2, 2011 at 9:09 AM

    Hi! These scones look delicious! I am very new to this style of cooking - the clean, gluten-free, vegan, etc varieties - and don't have all of these ingredients handy. Are there any substitutions/what does tapioca flour do differently from the other types of flour, and same with xantham gum and the shortening?


  28. I have made this recipe twice now. They are great! Like most GF baked goods, they are best several hours within baking. The second time I used blackberries, very tasty as well. Thanks for the great recipe!


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